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Divya Jaroni - One of the best experts on this subject based on the ideXlab platform.

  • assessing the cross contamination and transfer rates of salmonella enterica from chicken to lettuce under different food handling scenarios
    Food Microbiology, 2010
    Co-Authors: Sadhana Ravishankar, Divya Jaroni
    Abstract:

    Abstract Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, Cutting Board and knife used to cut chicken (10 6  CFU/g) were also used for Cutting lettuce, without washing; in scenario 2, Cutting Board and knife were washed with water separately after Cutting chicken, and subsequently used for Cutting lettuce; and in scenario 3, Cutting Board and knife were thoroughly washed with soap and hot water after Cutting chicken, and before Cutting lettuce. In each scenario, Cutting Board, knife, chicken and lettuce were sampled for population of S. enterica . For scenario 1, both before and after Cutting lettuce, the Cutting Board and knife each had about 2 logs CFU/cm 2 of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica . In scenario 2, fewer organisms (0.5–2.4 logs CFU/g or cm 2 ) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3, 2 organisms were detected on lettuce, Cutting Board or knife, after washing and Cutting lettuce. This shows that the FDA recommended practice for cleaning Cutting Boards is effective in removing S. enterica and preventing cross contamination.

  • Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios
    Food Microbiology, 2010
    Co-Authors: Sadhana Ravishankar, Divya Jaroni
    Abstract:

    Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, Cutting Board and knife used to cut chicken (10(6) CFU/g) were also used for Cutting lettuce, without washing; in scenario 2, Cutting Board and knife were washed with water separately after Cutting chicken, and subsequently used for Cutting lettuce; and in scenario 3, Cutting Board and knife were thoroughly washed with soap and hot water after Cutting chicken, and before Cutting lettuce. In each scenario, Cutting Board, knife, chicken and lettuce were sampled for population of S. enterica. For scenario 1, both before and after Cutting lettuce, the Cutting Board and knife each had about 2 logs CFU/cm(2) of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica. In scenario 2, fewer organisms (0.5-2.4 logs CFU/g or cm(2)) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3,

Maarten J. Nauta - One of the best experts on this subject based on the ideXlab platform.

  • Cross‐contamination in the kitchen: estimation of transfer rates for Cutting Boards, hands and knives
    Journal of Applied Microbiology, 2008
    Co-Authors: E.d. Van Asselt, A. E.i. De Jong, R. De Jonge, Maarten J. Nauta
    Abstract:

    Aims: To quantify cross-contamination in the home from chicken to readyto-eat salad. Methods and Results: Based on laboratory scenarios performed by de Jong et al. (2008), transfer rates were estimated for Campylobacter jejuni and Lactobacillus casei as a tracer organism. This study showed that transfer characteristics for both micro-organisms were comparable when washing regimes and transfer via items (Cutting Board, hands and knives) were compared. Furthermore, the study showed that the use of separate transfer rates for transfer from chicken to items and from items to salad will lead to an overestimation of campylobacteriosis risk. Applying good hygienic practices resulted in final levels of bacteria in the salad below the detection limit. Our study showed that it is important to include these data points in model fitting. Conclusions: Results obtained in observational studies with Lact. casei can be translated to Camp. jejuni using the transfer rates obtained in this study. Cross-contamination by hands, Cutting Boards and knives was equally important. Significance and Impact of the Study: Cross-contamination should be incorporated in microbiological risk assessments. The present study contributes to this by quantifying transfer of Camp. jejuni and Lact. casei from raw chicken via various contact surfaces into the ready-to-eat product

  • Cross-contamination in the kitchen: effect of hygiene measures.
    Journal of Applied Microbiology, 2008
    Co-Authors: A. E.i. De Jong, L. Verhoeff-bakkenes, Maarten J. Nauta, R. De Jonge
    Abstract:

    Aims To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and results Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning Cutting Board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and Cutting Board. Conclusions Dish-washing does not sufficiently prevent cross-contamination, thus different Cutting Boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and impact of the study Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

  • Cross-contamination in the kitchen: Effect of hygiene measures
    Journal of Applied Microbiology, 2008
    Co-Authors: A. E.i. De Jong, L. Verhoeff-bakkenes, Maarten J. Nauta, RICHARD DE JONGE
    Abstract:

    AIMS: To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. METHODS AND RESULTS: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning Cutting Board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and Cutting Board. CONCLUSIONS: Dish-washing does not sufficiently prevent cross-contamination, thus different Cutting Boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

  • Cross-contamination in the kitchen: Estimation of transfer rates for Cutting Boards, hands and knives
    Journal of Applied Microbiology, 2008
    Co-Authors: E. D. Van Asselt, A. E.i. De Jong, RICHARD DE JONGE, Maarten J. Nauta
    Abstract:

    AIMS: To quantify cross-contamination in the home from chicken to ready-to-eat salad. METHODS AND RESULTS: Based on laboratory scenarios performed by de Jong et al. (2008), transfer rates were estimated for Campylobacter jejuni and Lactobacillus casei as a tracer organism. This study showed that transfer characteristics for both micro-organisms were comparable when washing regimes and transfer via items (Cutting Board, hands and knives) were compared. Furthermore, the study showed that the use of separate transfer rates for transfer from chicken to items and from items to salad will lead to an overestimation of campylobacteriosis risk. Applying good hygienic practices resulted in final levels of bacteria in the salad below the detection limit. Our study showed that it is important to include these data points in model fitting. CONCLUSIONS: Results obtained in observational studies with Lact. casei can be translated to Camp. jejuni using the transfer rates obtained in this study. Cross-contamination by hands, Cutting Boards and knives was equally important. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination should be incorporated in microbiological risk assessments. The present study contributes to this by quantifying transfer of Camp. jejuni and Lact. casei from raw chicken via various contact surfaces into the ready-to-eat product.

RICHARD DE JONGE - One of the best experts on this subject based on the ideXlab platform.

  • Cross-contamination in the kitchen: Effect of hygiene measures
    Journal of Applied Microbiology, 2008
    Co-Authors: A. E.i. De Jong, L. Verhoeff-bakkenes, Maarten J. Nauta, RICHARD DE JONGE
    Abstract:

    AIMS: To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. METHODS AND RESULTS: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning Cutting Board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and Cutting Board. CONCLUSIONS: Dish-washing does not sufficiently prevent cross-contamination, thus different Cutting Boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

  • Cross-contamination in the kitchen: Estimation of transfer rates for Cutting Boards, hands and knives
    Journal of Applied Microbiology, 2008
    Co-Authors: E. D. Van Asselt, A. E.i. De Jong, RICHARD DE JONGE, Maarten J. Nauta
    Abstract:

    AIMS: To quantify cross-contamination in the home from chicken to ready-to-eat salad. METHODS AND RESULTS: Based on laboratory scenarios performed by de Jong et al. (2008), transfer rates were estimated for Campylobacter jejuni and Lactobacillus casei as a tracer organism. This study showed that transfer characteristics for both micro-organisms were comparable when washing regimes and transfer via items (Cutting Board, hands and knives) were compared. Furthermore, the study showed that the use of separate transfer rates for transfer from chicken to items and from items to salad will lead to an overestimation of campylobacteriosis risk. Applying good hygienic practices resulted in final levels of bacteria in the salad below the detection limit. Our study showed that it is important to include these data points in model fitting. CONCLUSIONS: Results obtained in observational studies with Lact. casei can be translated to Camp. jejuni using the transfer rates obtained in this study. Cross-contamination by hands, Cutting Boards and knives was equally important. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination should be incorporated in microbiological risk assessments. The present study contributes to this by quantifying transfer of Camp. jejuni and Lact. casei from raw chicken via various contact surfaces into the ready-to-eat product.

A. E.i. De Jong - One of the best experts on this subject based on the ideXlab platform.

  • Cross‐contamination in the kitchen: estimation of transfer rates for Cutting Boards, hands and knives
    Journal of Applied Microbiology, 2008
    Co-Authors: E.d. Van Asselt, A. E.i. De Jong, R. De Jonge, Maarten J. Nauta
    Abstract:

    Aims: To quantify cross-contamination in the home from chicken to readyto-eat salad. Methods and Results: Based on laboratory scenarios performed by de Jong et al. (2008), transfer rates were estimated for Campylobacter jejuni and Lactobacillus casei as a tracer organism. This study showed that transfer characteristics for both micro-organisms were comparable when washing regimes and transfer via items (Cutting Board, hands and knives) were compared. Furthermore, the study showed that the use of separate transfer rates for transfer from chicken to items and from items to salad will lead to an overestimation of campylobacteriosis risk. Applying good hygienic practices resulted in final levels of bacteria in the salad below the detection limit. Our study showed that it is important to include these data points in model fitting. Conclusions: Results obtained in observational studies with Lact. casei can be translated to Camp. jejuni using the transfer rates obtained in this study. Cross-contamination by hands, Cutting Boards and knives was equally important. Significance and Impact of the Study: Cross-contamination should be incorporated in microbiological risk assessments. The present study contributes to this by quantifying transfer of Camp. jejuni and Lact. casei from raw chicken via various contact surfaces into the ready-to-eat product

  • Quantification of Campylobacter jejuni cross-contamination via hands, cutlery, and Cutting Board during preparation of a chicken fruit salad
    Journal of Food Protection, 2008
    Co-Authors: L. Verhoeff-bakkenes, Rijkelt R. Beumer, R. De Jonge, F.m. Van Leusden, A. E.i. De Jong
    Abstract:

    Using artificially contaminated chicken, the quantitative overall effect of Campylobacter jejuni cross-contamination, either via cutlery, Cutting Board, or hands, on the microbiological quality of a chicken salad was tested to identify the most critical transfer route. The end contamination level of salads prepared according to different scenarios, with or without cross-contamination, was compared. It was shown that the mean transfer rate calculated for all salads prepared allowing cross-contamination was 0.12% of the initial number of C. jejuni on the chicken fillet (8.8 ± 0.2 log CFU). The difference in calculated transfer rates for the tested cross-contamination routes was not significantly different (P > 0.05). The prevention of cross-contamination by replacing cutlery and Cutting Board after handling raw chicken and the prevention of hand contact resulted in considerably reduced end contamination levels (

  • Cross-contamination in the kitchen: effect of hygiene measures.
    Journal of Applied Microbiology, 2008
    Co-Authors: A. E.i. De Jong, L. Verhoeff-bakkenes, Maarten J. Nauta, R. De Jonge
    Abstract:

    Aims To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods and results Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning Cutting Board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and Cutting Board. Conclusions Dish-washing does not sufficiently prevent cross-contamination, thus different Cutting Boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. Significance and impact of the study Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

  • Cross-contamination in the kitchen: Effect of hygiene measures
    Journal of Applied Microbiology, 2008
    Co-Authors: A. E.i. De Jong, L. Verhoeff-bakkenes, Maarten J. Nauta, RICHARD DE JONGE
    Abstract:

    AIMS: To determine the effect of hygiene measures on cross-contamination of Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. METHODS AND RESULTS: Comparative tests were conducted with nonpathogenic Escherichia coli and Lactobacillus casei and L. casei was chosen as the safe tracer organism. Salads containing chicken breast fillet contaminated with a known number of C. jejuni and L. casei were prepared according to different cross-contamination scenarios and contamination levels of salads were determined. Cross-contamination could be strongly reduced when cleaning Cutting Board and cutlery with hot water (68 degrees C), but generally was not prevented using consumer-style cleaning methods for hands and Cutting Board. CONCLUSIONS: Dish-washing does not sufficiently prevent cross-contamination, thus different Cutting Boards for raw meat and other ingredients should be used and meat-hand contact should be avoided or hands should be thoroughly cleaned with soap. Lactobacillus casei can be used as a safe tracer organism for C. jejuni in consumer observational studies. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination plays an important role in the transmission of food-borne illness, especially for C. jejuni. This study delivers suitable data to quantitatively assess the risk of campylobacteriosis caused by cross-contamination and it shows the effect of different preventive hygiene measures.

  • Cross-contamination in the kitchen: Estimation of transfer rates for Cutting Boards, hands and knives
    Journal of Applied Microbiology, 2008
    Co-Authors: E. D. Van Asselt, A. E.i. De Jong, RICHARD DE JONGE, Maarten J. Nauta
    Abstract:

    AIMS: To quantify cross-contamination in the home from chicken to ready-to-eat salad. METHODS AND RESULTS: Based on laboratory scenarios performed by de Jong et al. (2008), transfer rates were estimated for Campylobacter jejuni and Lactobacillus casei as a tracer organism. This study showed that transfer characteristics for both micro-organisms were comparable when washing regimes and transfer via items (Cutting Board, hands and knives) were compared. Furthermore, the study showed that the use of separate transfer rates for transfer from chicken to items and from items to salad will lead to an overestimation of campylobacteriosis risk. Applying good hygienic practices resulted in final levels of bacteria in the salad below the detection limit. Our study showed that it is important to include these data points in model fitting. CONCLUSIONS: Results obtained in observational studies with Lact. casei can be translated to Camp. jejuni using the transfer rates obtained in this study. Cross-contamination by hands, Cutting Boards and knives was equally important. SIGNIFICANCE AND IMPACT OF THE STUDY: Cross-contamination should be incorporated in microbiological risk assessments. The present study contributes to this by quantifying transfer of Camp. jejuni and Lact. casei from raw chicken via various contact surfaces into the ready-to-eat product.

Sadhana Ravishankar - One of the best experts on this subject based on the ideXlab platform.

  • assessing the cross contamination and transfer rates of salmonella enterica from chicken to lettuce under different food handling scenarios
    Food Microbiology, 2010
    Co-Authors: Sadhana Ravishankar, Divya Jaroni
    Abstract:

    Abstract Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, Cutting Board and knife used to cut chicken (10 6  CFU/g) were also used for Cutting lettuce, without washing; in scenario 2, Cutting Board and knife were washed with water separately after Cutting chicken, and subsequently used for Cutting lettuce; and in scenario 3, Cutting Board and knife were thoroughly washed with soap and hot water after Cutting chicken, and before Cutting lettuce. In each scenario, Cutting Board, knife, chicken and lettuce were sampled for population of S. enterica . For scenario 1, both before and after Cutting lettuce, the Cutting Board and knife each had about 2 logs CFU/cm 2 of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica . In scenario 2, fewer organisms (0.5–2.4 logs CFU/g or cm 2 ) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3, 2 organisms were detected on lettuce, Cutting Board or knife, after washing and Cutting lettuce. This shows that the FDA recommended practice for cleaning Cutting Boards is effective in removing S. enterica and preventing cross contamination.

  • Assessing the cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under different food-handling scenarios
    Food Microbiology, 2010
    Co-Authors: Sadhana Ravishankar, Divya Jaroni
    Abstract:

    Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has caused a number of foodborne outbreaks. The cross contamination and transfer rates of Salmonella enterica from chicken to lettuce under various food-handling scenarios were determined. The following scenarios were tested: in scenario 1, Cutting Board and knife used to cut chicken (10(6) CFU/g) were also used for Cutting lettuce, without washing; in scenario 2, Cutting Board and knife were washed with water separately after Cutting chicken, and subsequently used for Cutting lettuce; and in scenario 3, Cutting Board and knife were thoroughly washed with soap and hot water after Cutting chicken, and before Cutting lettuce. In each scenario, Cutting Board, knife, chicken and lettuce were sampled for population of S. enterica. For scenario 1, both before and after Cutting lettuce, the Cutting Board and knife each had about 2 logs CFU/cm(2) of S. enterica, respectively. The cut lettuce had about 3 logs CFU/g of S. enterica. In scenario 2, fewer organisms (0.5-2.4 logs CFU/g or cm(2)) were transferred. The transfer rates in both scenarios ranged from 0.02 to 75%. However, in scenario 3,

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